"Janet Bostwick" > wrote in message
m...
>
> "jmcquown" > wrote in message
> ...
>> "Janet Bostwick" > wrote in message
>> m...
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> I've got 4 chicken leg quarters simmering on the stove covered with
>>>> water. I tossed in a couple of bay leaves and salt & pepper. Once the
>>>> chicken is tender (about 30 minutes) I'll remove it from the pot and
>>>> skin and debone it. I'll chill the broth and skim the fat off the top.
>>>> Then I'll add the meat back to the pot with the broth and add a diced
>>>> onion, celery and carrots. I'll add sage and thyme and let it cook
>>>> down a bit.
>>>>
>>>> Dumplings are the typical addition in the southern U.S., but either one
>>>> will thicken the stew. And they're both equally good What say you?
>>>>
>>> What do your dumplings look like? As a Northerner, when I say dumpling,
>>> I mean a little round piece of dough. But when I see cooking shows with
>>> Southern cooks, the dumplings they make are sheets of dough cut in
>>> strips. That's what I call chicken and noodles. Either sounds good,
>>> just wondering.
>>> Janet
>>>
>>
>> I make drop dumplings, not rolled dumplings. Those tend to be too doughy
>> for my taste
>>
> O.k., thanks. That answers another question that I had. I had wondered
> about the taste.
> Janet
They taste fine but the texture is chewy. I prefer fluffy dumplings

Jill